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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-24-2012, 05:31 PM | #1 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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Help quick. Put pork shoulders in a little late!!!!
I put in the pork shoulders in a little late. I am cooking at between 275, and 300. Any way I can speed the process with out killing the meat. Foiling? IF so how do you properly foil. Put them on at 2:30 people coming over at 7:00 would like to be eating by 8:30 or so.
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11-24-2012, 05:41 PM | #2 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Once the IT reaches 140 degrees you can wrap it tightly in foil and power thru the stall. Atleast that's what I do in a quick pinch.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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11-24-2012, 05:45 PM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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You can also cook at 325 to 350 - watch your bark, foil if necessary. I normally like to be between 270-325, but you can blast it and the pork will forgive you. And depending on what your cuts weigh, you may wanna think about serving sliced pork - you're cutting it real close there. Wrapping tight with foil will definitely help as stated.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
11-24-2012, 05:46 PM | #4 |
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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Agree wrap in foil at 140. Make sure the foil is tight around it and it will help reach the temp much faster.
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Cole's Sweet Heat BBQ Sauces |
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11-24-2012, 05:53 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would wrap when color is just a little lighter than the finished product you want. Add a little apple juice to the foil, maybe 1/4 cup, then fold up and hit the spurs. 375F and you can make it. Remember to rest it, unwrapped, for 15 to 20 minutes, then wrap and rest until time to pull and serve.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-24-2012, 05:59 PM | #6 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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2-7 lbs shoulders
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11-24-2012, 06:36 PM | #7 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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So do you completely wrap them in foil or leave a top or bottom exposed. One layer enough or do you need more?
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11-24-2012, 06:38 PM | #8 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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Wrap completely. How are they coming?
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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11-24-2012, 06:54 PM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Been there done that. Crank up temp to 300 to 325. Wrap after 2 hours. Let them cook until tender which should be about 2.5 hours.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-24-2012, 07:28 PM | #10 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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They seem to be doing well. Foiled them, and cranked the heat to 350. Hovering nicely. Heat rose to above 400 dampened it a little, and let some of that heat go. Looking nice when I wrapped them.
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11-24-2012, 07:32 PM | #11 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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You're back on track, now wait till they probe tender and rest a bit!
Good job
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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11-24-2012, 07:34 PM | #12 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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It will be nice to have cooked a good pork shoulder on a pit that I built by hand, and poured my heart, and soul into it.
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Thanks from: ---> |
11-24-2012, 08:19 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Nothing better, IMO. I've built a few of UDS style cookers and it's always fun to turn out good que on them.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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11-24-2012, 08:51 PM | #14 |
Full Fledged Farker
Join Date: 07-29-12
Location: Home of the 11 time World Series Champion Cardinals
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So how'd it all turn out, FSM? Let's see the results!
ps - I appreciate your love of Pastafarianism.
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22.5 WSM (AU/BBK mutt), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79) |
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11-25-2012, 12:37 AM | #15 |
On the road to being a farker
Join Date: 10-13-12
Location: Farmington, Utah
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They turned out great. I have always been more of a fast cook direct heat kind of guy. NEVER ON PROPANE. Only charcoal. Anyway I decided I wanted to BBQ after finding pipe on a job I was working, and buying all the stuff I need to build it the rest of the way I spent 5 months off, and on, and possibly over 250 man hours building my pit. The result is a smooth running reverse flow pit that holds temp like a champ. Looks great, and cooks smooth. To see that smoke pour from the stack was great. I will post pic tomorrow, but the que looked great. Little tough on the inside, but I think that is from cooking a little faster than I should have. It will be getting power coated in about a week. For my first time cooking BBQ to be awesome, and for my pit to work I am going to bed happy. Two shoulders feed 14 people. I was pretty happy. And Bob-13 I am a hard core Pastafarian :)
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